Nihari Gosht | निहारी | Ramadan Special Meat Dish
Nihari Gosht is a slow-cooked, aromatic meat stew traditionally prepared with mutton or beef, infused with rich spices and served as a hearty main course. A delicacy from Mughlai and Awadhi cuisine, it's especially popular during Ramadan for its deep flavors and nourishing qualities, often enjoyed with naan or kulcha for a fulfilling meal.
Ingredients
For Spice Bag
- Coriander whole (धनिया) – 2 tbsp
- Methi dana (मेथी) – 1 tsp
- Nutmeg (जैफल) – ¼ no
For Marinating Mutton
- Mutton (nalli, noti, chop) (मटन) – 1 kg
- Salt (नमक) – to taste
- Ginger garlic paste (अदरक लहसुन पेस्ट) – 3 tbsp
- Turmeric (हल्दी) – ½ tsp
- Chilli powder (मिर्ची पाउडर) – 1 tbsp
For Oil
- Mustard oil (सरसों तेल) – ½ cup
- Water (पानी) – ½ cup
- Lemon (निम्बू) – 1 no
- Salt (नमक) – ½ tsp
For Frying
- Onion, sliced (प्याज़) – 2 cups
- Onion, paste (प्याज़ का पेस्ट) – ¾ cup
- Cloves (लोंग) – 3-4 nos
- Cardamom – 4-5 nos
- Cinnamon (दालचीनी) (1 inch) – 2 nos
- Water (पानी) – as required
- Curd (दही) – ½ cup
- Khus Khus (खस खस) – 3 tbsp
- Dry Grated Coconut (सूखा नारियल बुरादा) – ¼ cup
- Coriander powder (धनिया) – 1½ tbsp
For Potli Masala
- Whole coriander (साबुत धनिया) – 75 gm
- Green cardamom (ईलाईची) – 80 gm
- Cloves (लोंग) – 10 gm
- Black peppercorn (काली मिर्च) – 10 gm
- Mace (जावित्री) – 08 gm
- Bay leaves (तेज पत्ता) – 2 nos
- Nutmeg (जैफल) – ½ no
- Black cardamom (काली ईलाईची) – 30 gm
- Saunf (सौंफ) – 20 gm
- Cinnamon sticks (दालचीनी) – 40 gm
- Shahi jeera (शाही जीरा) – 50 gm
- Dry Rose Petal (सूखी गुलाब पनखूडीया) – 08 gm
- Kekab Chini (कबाब चीनी) – 10 gms
- Pan ki Jad (पन की जड़) – 20 gms
- Pipli (पीपली) – 10 gm
- Patthar ke Phool (पथर फूल) – 10 gm.
- Balchar (बालछड) – 15 gms
- Khus ki jad (खस की जड़) – 20 gm
- Chandan powder (चंदन बुरादा) – 25 gms
For Finishing
- Bhuna besan (भुना बेसन) – 3 tbsp
- Cashew paste (काजू पेस्ट) – 3 tbsp
- Potli masala (पोटली मसाला) – 2 tsp
- Javitri Powder (जावित्री पाउडर) – a pinch
- Cardamom Powder ((ईलाईची पाउडर) – a pinch
- Pepper powder (काली मिर्च पाउडर) – ½ tsp
- Kewra (केवड़ा) – 2 tsp
- Meetha Attar (मीठा अत्तर) – 1 drop
- Green chillies, slit (हरी मिर्च) – 2 nos
- Coriander chopped (ताज़ा धनिया) – handful
For garnish
- Fried onions (ताला हुआ प्याज़) – handful
- Lemon wedges (निम्बू) – few
Instructions
- First we prepare a potli of whole coriander, Methi dana and nutmeg and keep separately. Potli is basically a spice bag. You can use a muslin cloth to make it.
- Marinate the meat in salt, turmeric, chilli powder, ginger garlic paste and keep aside.In ½ cup water add some salt and a few drops of lemon. Heat mustard oil and once the oil is hot sprinkle the salt & lemon water in it. Once all of the water evaporates, put the spice bag in the pan and add sliced onions and brown them. Once they are brown, remove them while straining the oil, chop them and keep them aside.
- In the same pan, pour the strained oil back with the spice bag. Heat the oil and add onion paste. Add cardamom, cinnamon, and cloves. Add fried chopped onion, and the marinated meat. Roast the meat for 10 to 15 mins while stirring it continuously, then add water or stock and cover and cook till the meat is half cooked. Heat a small pan, roast khus khus and desiccated coconut. Let it cool down. Add curd and grind it well. Once the moisture is reduced and the oil surfaces add coriander powder, curd and khus and coconut paste. Now roast the masala till the oil surfaces and skim and remove the oil and keep aside for garnish.
- For potli masala, roast whole coriander, green cardamom, cloves, black peppercorn, mace, bay leaves, nutmeg, black cardamom, saunf, cinnamon, shahi jeera, dry rose petals, kabab chini, pan ki Jad, pipli, patthar ke phool, balchar, and khas ki jad. Cool it down, then grind it to a fine powder then add Chandan powder and mix it well.
- Add more water or stock and cook until the meat is almost cooked. For finishing, mix together bhuna besan and raw cashew paste with some water and add to the boiling nihari. Finish nihari with pepper powder, javitri elaichi powder, potli masala, kewra water and ittar. Take out the spice bag.Garnish with chopped coriander and fried onions and enjoy!
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